Slow Cooker Asian Pot Roast

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This Slow Cooker Asian Pot Roast features fork-tender chuck roast cooked in a savory soy, ginger, and garlic sauce with crisp snap peas, green onions, and sesame seeds.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Jamie Sherman

Equipment

Crockpot 8 Quart Slow Cooker with Auto Warm Setting and Cookbook, Black Stainless Steel
large skillet
tongs
cutting board
knife or two forks
small bowl
spoon for stirring the slurry

Ingredients

4 pounds boneless beef chuck roast
salt and pepper to taste
2 tablespoons butter
1 tablespoon fresh ginger grated
1 tablespoon minced garlic
1 medium onion thinly sliced
1 cup beef stock
¼ cup soy sauce
2 teaspoons granulated sugar
2 cups snap peas
1½ tablespoons cornstarch
¼ cup cold water
2 green onions sliced
1 tablespoon sesame seeds

Instructions

Pat the chuck roast dry with paper towels. Season both sides generously with salt and pepper.
4 pounds boneless beef chuck roast, salt and pepper
Heat a large skillet over medium-high heat. Add the butter and allow it to melt. Once sizzling, add the roast and sear for 3-4 minutes per side, or until well browned.
2 tablespoons butter
Transfer the seared roast to a 6-quart or larger slow cooker.
Add the ginger, garlic, onion, beef stock, soy sauce, and granulated sugar over and around the roast.
1 tablespoon fresh ginger, 1 tablespoon minced garlic, 1 medium onion, 1 cup beef stock, ¼ cup soy sauce, 2 teaspoons granulated sugar
Cover and cook on LOW for 8 hours, or until the beef is fork-tender.
About 20 minutes before serving, stir in the snap peas.
2 cups snap peas
Remove the roast from the slow cooker and transfer it to a cutting board.
Turn the slow cooker to HIGH.
In a small bowl, stir together the cornstarch and ¼ cup cold water until smooth. Stir the slurry into the cooking liquid.
1½ tablespoons cornstarch, ¼ cup cold water
Cook for 5-10 minutes, stirring occasionally, until the sauce thickens.
Slice or shred the roast and return it to the sauce or arrange it on a serving platter.
Spoon the sauce over the beef and garnish with sliced green onions and sesame seeds before serving.
2 green onions, 1 tablespoon sesame seeds

Notes

🥡 Storage

Store leftover pot roast and sauce together in an airtight container in the refrigerator for up to 4-5 days.

♨️ Reheating

Reheat the beef and sauce gently in a saucepan over medium-low heat until heated through.
Individual portions can also be microwaved for 2-3 minutes, stirring or turning the meat halfway through.

❄️ Freezing

Cool the beef and sauce completely, then transfer them to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

💡 Tips for Best Results

Sear the chuck roast before slow cooking for the best flavor. Cook it on LOW whenever possible and don't rush it. If the beef isn't easily pierced or pulled apart with a fork after 8 hours, continue cooking until tender.
Add the snap peas near the end so they retain their color and texture. Taste the cooking liquid before thickening and adjust it with a little water or beef stock if necessary.

🍳 Alternate Cooking Methods

Instant Pot: Sear the beef using the sauté function. Add the cooking liquid and pressure cook on HIGH for 60-75 minutes. Allow a 15-minute natural pressure release before releasing the remaining pressure. Remove the beef and thicken the sauce using the sauté function.

♻️ Leftovers

Shred leftover beef and serve it over rice or noodles with the remaining sauce.
It also works well in rice bowls with extra vegetables or tucked into lettuce cups for a lighter meal.

📝 Notes

Use cold water when making the cornstarch slurry to prevent lumps. Frozen snap peas can be added directly from the freezer about 30 minutes before serving.
For a spicier version, add 1-2 teaspoons of sriracha or chili garlic sauce to the cooking liquid.

Nutrition